Christmas roulade

Ingredients for Christmas roulade

Instructions for Christmas roulade

To prepare the Christmas roulade recipe, please follow these instructions:

Whip the eggs very airy with sugar-5 min. with electric beater. Term all the dry ingredients together and toss them in the egg mixture. Wide dough out on a baking tray with baking paper and bake the cake at the top of the oven at 220 ° in 8-10 min. Invert immediately onto a sugar sprinkled paper and place a damp dish towels over the cake. Boil a syrup of sugar and vnd. Add liquor and let cool.

Melt chocolate over hot water bath and stir the butter in the chocolate from the heat and whisk. take the egg yolks in one at a time. beat the egg whites until stiff and add powdered sugar gradually. Whip for it will be a stiff meringue. Turn the marengsen into the cooled chocolate cream.

Pull the cooled cake and peel off the dripping sugar bed sheet over. Advantage two thirds of the cream over the cake and roll it gently together to form a roulade. Style cake and the rest of the cream in the refrigerator for at least 30 min. cover the cake with the rest of the cream. Kept cold.